Flourless Peanut Butter and Chocolate Chip Cookies

Thursday, August 22, 2013

To say I have a sweet tooth is like saying Joan Rivers has too much plastic surgery. Complete no-brainer. But I'm trying to be cautious about my sugar intake, despite the inner sugar-beast throwing one heck of a tantrum. The other day, however, I threw him a bone - disguised as a delightful pb and chocolate chip cookie.

It was a dark and stormy night. Or maybe it was just a lazy, humid one. Either way I needed chocolate and peanut butter in a bad way. I scoured the internet {ok Pinterest} and found what I hoped would be the solution: Flourless peanut butter and chocolate chip cookies.  

I think what I love most about this recipe is how easy it is. I know, I know...every recipe out there seems to claim ease only to leave you feeling profoundly duped. Been there done that. 
Not this one. The night I found it I literally had no flour in the house and wanted a one-step, one-bowl wonder. And this is just what I found.

Flourless Peanut Butter & Chocolate Chip Cookies
Recipe adapted from Southern Living
  • 1 cup peanut butter (I used organic creamy)
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini dark chocolate chips, add more if you like it extra chocolate-y (I prefer the dark chocolate mini chips but any kind would work)
Mix first 5 ingredients together in a bowl until combined. Add chocolate chips and mix until evenly distributed. Using 1 Tbsp cookie scoop, place dough on parchment-lined baking sheet (don't skip this! use foil if you don't have any PP) about 2 inches apart. Bake at 350 for 12-14 minutes or until puffy and lightly browned. Let cool on cookie sheet on top of wire rack for 5 min. Remove cookies from cookie sheet to finish cooling completely on wire rack (approximately 10-15 min). 

1) you can use crunchy pb - I did for batch 2 (of 5 #confession) - but you run the risk of peanutty bits getting a slightly burnt flavor and/or smell. I'd stick with creamy. 
2) I love dark chocolate in these cookies. I would also recommend the mini chips. I just think they distribute more evenly and they're prettier...which we can all agree does matter.
2) after you scoop the cookies I like to flatten them a little. I think it makes for a better texture.
3) speaking of texture, these cookies are a little crumbly and delicate. Be gentle and patient with them at first (something I totally stink at). And let them cool completely before you get all handsy. Remember "flourless" means these are not gonna be the texutre you're probably used to. 
4) I like to keep these cookies chilled in the fridge too. 


If there are any glaring errors in this post, please ignore them like a good friend. I'm falling asleep as I write this. {hashtag}exhaustion.


  1. Glad I'm not the only one that feels duped on some of those recipes!!! Looks yummy.........

  2. My son has weird dietary issues but this looks like something he could actually eat! We'll have to try to make them together. :) Thanks!


Write away. I love hearing from you.

Proudly designed by Mlekoshi playground